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Classic Diner Burger

This is THE burger you get in a diner or burger joint that celebrates all things beef.  The charred meat is key, achieved when using the hot pan.   You get smokey, caramelized flavour simply using your run-of-the mill frying pan.  This is also the foundation for my Ultimate Burger.

Serves 4-5

453 g Extra lean ground beef (1 pound)

Salt (to taste)

Pepper (to taste)

Preheat a nonstick skillet to high.

Roll the meat into 4 or 5 even-sized balls.

Place the balls into the very hot pan and immediately flatten them, as thin as you can get them (I used a strong spatula).

Season liberally with salt and pepper.

Flip the burgers after 2-3 minutes, when there’s a yummy darkened crust; season this second side with salt and pepper also.

Transfer to toasted buns when the meat is cooked through (about another 2 minutes after they’re flipped).

diner-burger

 

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Classic Diner Burger
Print Recipe
This is THE burger you get in a diner or burger joint that celebrates all things beef. The charred meat is key, achieved when using the hot pan. You get smokey, caramelized flavour simply using your run-of-the mill frying pan. This is also the foundation for my Ultimate Burger.
Servings Prep Time
4-5 1 minute
Cook Time
6 minutes
Servings Prep Time
4-5 1 minute
Cook Time
6 minutes
Classic Diner Burger
Print Recipe
This is THE burger you get in a diner or burger joint that celebrates all things beef. The charred meat is key, achieved when using the hot pan. You get smokey, caramelized flavour simply using your run-of-the mill frying pan. This is also the foundation for my Ultimate Burger.
Servings Prep Time
4-5 1 minute
Cook Time
6 minutes
Servings Prep Time
4-5 1 minute
Cook Time
6 minutes
Ingredients
Servings:
Instructions
  1. Preheat a nonstick skillet to high.
  2. Roll the meat into 4 or 5 even-sized balls.
  3. Place the balls into the very hot pan and immediately flatten them, as thin as you can get them (I used a strong spatula).
  4. Season liberally with salt and pepper.
  5. Flip the burgers after 2-3 minutes, when there's a yummy darkened crust; season this second side with salt and pepper also.
  6. Transfer to toasted buns when the meat is cooked through (about another 2 minutes after they're flipped).
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